Fruit, Spice And Nut Cake
|Raw cane sugar||4 1⁄2 Tablespoon|
|Dried yeast granules||1⁄2 Ounce (15 Grams)|
|Carrot||1 Medium (Use Fresh)|
|Sunflower oil||3 Tablespoon|
|Orange juice||1 1⁄3 Cup (21.33 tbs)|
|Dried yeast||1 Tablespoon|
Preheat oven at 350°F/180°C (Gas Mark 4).
Heat the fruit juice with the sugar until warm (not hot).
Put into the liquidizer goblet and sprinkle in the dried yeast.
Now leave to let the yeast soften while you blend the flour.
Put the flour ingredients into a large mixing bowl.
Spoon in the oil and stir.
Chop the apple and carrot and add to the liquidizer.
Blend and pour over the flour.
Stir well to a sloppy mixture and then add the fruit and rinds.
Oil a large cake tin, approx 9 in. (23cm) diameter.
Spoon the mixture into this and flatten the top.
Decorate with the nuts, pressing them slightly into the surface.
Bake in the top shelf for about an hour.
Leave in the tin to cool down.
Cut when cold.